Tired of tough, dry pork? Say hello to the most succulent, fall-apart-tender pulled pork you’ll ever make, right in your Instant Pot! Our Mojo Pork Shoulder is steeped in a vibrant, zesty marinade of grapefruit, lime, garlic, and fresh herbs. The pressure cooker does all the hard work, infusing every fiber of the meat with incredible flavor. This is the ultimate easy, crowd-pleasing recipe for weeknight dinners or weekend gatherings.
Ingredients
• 6 cloves Garlic
• ⅔ cup Grapefruit Juice, freshly squeezed
• ⅓ cup Lime Juice, freshly squeezed
• ½ tbsp Fresh Oregano, chopped
• ½ tbsp Ground Cumin
• 1 tbsp Salt
• 3 lbs Pork Shoulder (Boston butt), all fat removed
• 1 Bay Leaf
Instructions
1. Directions
2. Create the Mojo Marinade: In a food processor or blender, combine the garlic, grapefruit juice, lime juice, fresh oregano, cumin, and salt. Blend until the mixture is completely smooth.
3. Marinate the Pork: Cut the pork shoulder into four large, even-sized chunks. Place them in a large bowl or a zip-top bag and pour the mojo marinade over them, ensuring all pieces are well-coated. Refrigerate for at least 8 hours, or preferably overnight.
4. Pressure Cook: Transfer the pork and all of the marinade into the inner pot of your Instant Pot. Add the bay leaf. Secure and lock the lid, ensuring the steam release valve is set to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook at high pressure for 80 minutes.
5. Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to release naturally. This can take 15-25 minutes. This step is crucial for tender meat, so don’t rush it!
6. Shred and Combine: Carefully open the lid. Remove the pork chunks and place them in a large bowl. Using two forks, shred the meat—it should be incredibly tender. Discard the bay leaf from the pot. Reserve one cup of the cooking liquid from the Instant Pot.
7. Final Touches: Return the shredded pork to the Instant Pot. Pour the reserved cup of cooking liquid over the top and stir everything together to coat the meat in the flavorful juices.
8. Serve: Serve the mojo pork warm. It’s fantastic with cauliflower rice, in tacos, or on a salad.
Nutritional Information
• (Per Serving)
• Calories: 213
• Total Fats: 9.5g
• Net Carbs: 2g
• Proteins: 26.5g
• Fibers: 0.5g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function on your Instant Pot to sear the pork chunks on all sides in a little oil before adding the marinade and pressure cooking.
• To get crispy carnitas-style edges, spread the shredded pork on a baking sheet after cooking. Drizzle with a little of the cooking liquid and broil for 3-5 minutes until the tips are browned and crisp.
• This pork freezes beautifully! Let it cool completely, then store it in an airtight, freezer-safe container with some of its juices for up to 3 months.
FAQ
Q: Do I have to marinate the pork overnight
A: For the most flavorful and tender results, we highly recommend marinating the pork for at least 8 hours, or preferably overnight. This allows the vibrant citrus and garlic mojo marinade to deeply penetrate the meat.
Q: Can I make this mojo pork recipe in a slow cooker
A: Yes, you can adapt this recipe for a slow cooker. After marinating, place the pork and the marinade in your slow cooker and cook on low for 6-8 hours, or until the pork is fall-apart tender.
Q: What is the best way to get crispy mojo pork
A: To get delicious crispy edges similar to carnitas, spread the shredded pork on a baking sheet after cooking. Drizzle it with some of the reserved cooking liquid and broil for 3-5 minutes until the tips are perfectly browned and crisp.
Q: Why is the natural pressure release step important
A: Allowing the Instant Pot to release pressure naturally is a crucial step for achieving succulent, tender meat. A quick release can cause the muscle fibers to seize up, resulting in tougher, less juicy pork.
